Preparing your rhubarb
The simplicity of fruit and vegetables is what draws me back to them time and time again.
What is rhubarb?
Rhubarb: a fruit that although unusual in looks, and unlike any other fruit I know, is synonymous with English fruit and vegetable gardens. Huge, green leaves guard the slender, pink stems that stand proudly beneath, waiting to be picked and transformed into a sweet dessert.
A nostalgic treat
I recall it happily growing in my late Grandma’s garden surrounded by a bed of well rotted manure, nourishing it, keeping it warm, in preparation for the day when my Grandma would pick it and walk those few steps into her cottage kitchen where usually a pie would be created. I was in the most fortunate position. I just ate it. Rich, pink juice oozing from the corners of the freshly baked rhubarb pie. Sweet, but not too sweet. The most wonderful memories.
Rhubarb origins
If you are as fascinated as me by this exquisite fruit, take a look at what the National Geographic have to say…
https://www.nationalgeographic.com/culture/article/four-things-you-didnt-know-about-rhubarb
Keeping it simple.
I believe the best policy when preparing rhubarb is to keep it simple. If you buy locally grown, seasonal produce then they are more than capable of speaking for themselves without additional flavours or ingredients.
Rhubarb is a tart, acidic vegetable and does need some sweetness, not only to make it edible but also allowing you to transform it into a delicious dessert.
Sometimes it just has to be sugar!
Sugar, will gladly turn your sour rhubarb sweet. I’m extremely careful with the amount of sugar I eat. I know that unless I exercise it away, it loves to sit in the places on my body where I don’t want it! But when you’re dealing with such a tart, face scrunching fruit like rhubarb; it has to be sugar! Fortunately though, there are ways to reduce the amount of cane sugar you add to this
A healthy substitute
Sweetness though doesn’t need to come in the form of sugar. A healthier substitute is freshly squeezed orange juice. It pairs beautifully with the tart rhubarb and if you’re looking for an extra citrus note, just grate the orange rind too; beautiful flecks of orange will dapple your rhubarb making a stunning contrast to the delicate pinks. The orange juice elevates the rhubarb leaving you with a delicately flavoured fruit to sit comfortably between a pastry in a pie, beneath a classic crumble topping or even simply accompanying delicious Greek yogurt.
How to prepare your rhubarb
Liven up your rhubarb
Adding a hint of alcohol to your dessert recipe really does alter the flavour profile, and gives your guests a pleasant surprise as their spoonful of rhubarb hits their taste buds. And I couldn’t think of a better way to do this than by adding even more rhubarb deliciousness with the help of Rhucello: a rhubarb flavoured liquer. I sampled Rhucello at my local agricultural show. The moment it touched my lips I was amazed at the intense rhubarb flavour; once again transported back to my Grandma’s cottage kitchen.